Mushroom And Bacon Rice Patties

• 1 tbsp vegetable or olive oil
• 1 None medium onion, finely chopped
• 2 slices bacon, finely chopped
• 3 (8.75 oz) packets microwaveable arborio rice
• 7 oz button mushrooms, sliced
• 1/2 cup chicken stock
• 2 oz sun-dried tomatoes, finely chopped
• 3 1/2 tbsp butter
• 1.5 oz Parmesan cheese, freshly grated
• 1 None egg, lightly whisked
• 1 cup breadcrumbs
• 8 leaves iceberg lettuce, thickly sliced

1. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook for 2 mins, or until golden. Add rice and cook for 1 min. Add mushroom and stock. Bring to a boil, reduce heat and simmer, uncovered, for 10 mins, or until stock is almost absorbed. Remove from heat. Add tomato, butter and cheese then egg. Cover and set aside for 5 mins. Shape into patties then coat in breadcrumbs. Chill for 20 mins.
2. Preheat oven to 400u0b0F. Line 2 baking trays with parchment paper. Place patties on prepared trays and lightly coat with oil. Bake for 15 mins, or until golden. Serve with lettuce.

vegetable, onion, bacon, packets microwaveable arborio rice, button mushrooms, chicken stock, tomatoes, butter, parmesan cheese, egg, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/22604 (may not work)